Home Made Baklawa - Baklava
recipe has been reproduced with the kind permission
in Ham, South West London Samara
Cuisine not only caters for all kinds of occasions,
such as dinner parties, birthday parties, weddings,
hen nights, Christmas parties, office parties, corporate
functions and conferences but also teaches hands on
cookery classes in Lebanese cuisine.
classes are held in our Mediterranean garden, and in
Winter the classes take place in our dining room over
looking the Mediterranean garden, in front of a cosy
class features three different Lebanese recipes, tips
on how to preserve food, best places to shop, how to
choose the ingredients, costs and the amount you need
to prepare for different occasions. You can also join
us, a day before on a shopping trip to the local market
or the Arabic shops to introduce you to many new ingredients,
and how to use them.
cooking session accommodates four people. Everyone prepares
and helps to put together the meal and at the end of
each session we all sit down with a bottle of Lebanese
wine to sample the food.
participants will take home a plate of Lebanese Baklava,
a bag of Lebanese bread, all the recipes they tried
and general cooking tips.
. . like to know more about how to book a cooking class
then visit www.samaracuisine.co.uk
Cup of unsalted butter
24 sheets of filo pastry
2 Cups of walnut
1/2 Cup of pistachio nuts
3 tbsp of granulated sugar
1 tbsp rose water
Ground pistachio for decoration
1 Cup of sugar
1 Cup of water
2 tbsp of lemon juice
1 tbsp of rose water
the syrup first. Put all the ingredients in a small
pan, stir until the sugar is dissolved. Put on at
a high temperature and stir from time to time until
the syrup is no longer watery. This will take around
5 minutes, leave aside to cool down.
prepare the sheets, melt the butter in the microwave
and brush the bottom of the baking pan with butter.
Lay the first sheet of filo pastry flat, and brush
the same with 12 sheets, leave the baking tray aside.
prepare the nuts. Wash the pistachio and walnut and
put in a blender, add sugar, rose water and blend
the nuts evenly on top of the filo pastry and cover
with the rest of the filo pastry sheets, brushing
each one with butter.
the last sheet with water before you butter it.
the pastry with a sharp knife-in a diamond shape,
or any shape of your choice, bake in preheated oven
at 180°C for 15 minutes or until golden.
from oven and pour the syrup on top while it is hot,
sprinkle ground pistachio and serve cold.
note pan size should be the same size as the filo pastry.